Food & dining

Seasonal Recipe

Recipe for nectarine clafoutis

Karoline Boehm Goodnick for The Boston Globe

Serves 6

The French fruit and custard called clafoutis was first made in Limousin with unpitted cherries (pits were said to add flavor) and many French cooks still make clafoutis this way. The pudding-like dessert is also made with any soft fruits or berries. The batter comes together quickly in a blender. During baking, the custard puffs up and deflates as it cools.

Butter (for the pan)
Granulated sugar (for sprinkling)
3eggs
cup granulated sugar
Pinch of salt
1teaspoon vanilla extract
1cups whole milk
½cup flour
2large nectarines, thinly sliced
Confectioners’ sugar (for sprinkling)

1. Set the oven at 375 degrees. Butter a 10-inch baking dish or pie plate. Sprinkle it with granulated sugar to make a thin, even layer on the bottom.

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2. In a blender, combine the eggs, cup granulated sugar, salt, vanilla, and milk. Whirl to blend thoroughly. Add the flour and blend until smooth.

3. Arrange the nectarines in the bottom of the baking dish. Pour the batter on top. Bake for 35 minutes or until the top is golden and a knife inserted into the middle comes out clean.

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4. Cool on a wire rack. Sprinkle with confectioners’ sugar and serve warm. Jean Kressy

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